I'm making a cake in the form of a wooden box, but I'm having trouble with the brown icing color. It turned like a peachy color. How can I fix, should I add more color, add another color? Any suggestions? By the way I'm colorin MMF is this the problem? HEEEELLLLLPPPPPP!!!!!!!!
Wandy
hey wandy.
traci's suggestion to use chocolate rolled fondant (or chocolate clay) as an alternative is excellent; i think Wilton still makes a ready-to-use version that is fairly dark, and you could use a little dark brown or black paste icing to streak (marble) it to get a "woodgrain effect" -- or better yet, a wood-grain impression mat on the fondant would look super-cool.
i've never used marshmallow fondant, but in my experience with buttercreams, the only way to get a good, deep brown shade is to start with chocolate icing made with melted baking chocolate (as opposed to cocoa which tends to be light), and then tint it with a "chocolate brown" paste colour -- if you only have a "nut brown", then add a little red to make it warmer and richer. going from white to brown using only food colouring is very difficult, as you need a lot of colour to achieve the depth and shade you want.
however, when making fondants of any kind from scratch, if you're just making one colour, then you can tint the water (dissolve colour in the water) that you use to make it, and this will give you an easier way to get it uniform and smooth. from the looks of the MMF recipes i've seen, you might also want to try swapping out some of the icing sugar with sifted cocoa (sift them together to distribute evenly) -- it will make the fondant slightly oilier, but i would expect it to still be workable, and add to that some brown and red paste colour and i think you'd be rockin'.
I think you might need to add more brown coloring. I tinted some MMF black the other day and used ALOT of coloring - maybe 1/2 tablespoon. I've never thought of adding some to the water to get it going. I love this board - you get such great advice!! 
Quote by @%username% on %date%
%body%